Mango Summer Rolls & Thai Dipping Sauce

Recipe by veganfeline
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 32mins
SERVES: 30
YIELD: 30 rolls
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Mango Summer Rolls:
  • Boil a medium-sized pot of water.
  • Turn off heat and add the rice noodles.
  • Let them soak for 2 minutes, stirring occasionally.
  • Drain the noodles and run them under cold water. Set aside in separate bowl.
  • Fill pie pan or large wide bowl with hot tap water.
  • Place the rice paper wrappers, two at a time, into the water until they are flexible (about 30 seconds to one minute.).
  • Carefully remove wrappers from water and lay flat on clean surface.
  • In the lower two-thirds of the wrapper, place a tablespoon of the noodles and 1/2 teaspoon of chopped peanuts.
  • On top of that place 5-6 mango strips and ontop of that, place 2-3 cucumber strips and 3-4 cilantro leaves.
  • Fold the left and right sides of the wrapper over the filling, then take the bottom of the wrapper and begin to roll.
  • Keep wrapped and chilled until ready to eat.
  • Serve with small fingerbowls of the Thai Dipping Sauce.
  • Thai Dipping Sauce: (makes 3/4 cup).
  • Mix all of the ingredients together and chill until ready to serve.
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